Welcome To Cookery 10 Quarter 1 Week 7-8: Mrs. Jennelyn M. Iñigo TLE Teacher
Welcome To Cookery 10 Quarter 1 Week 7-8: Mrs. Jennelyn M. Iñigo TLE Teacher
Welcome To Cookery 10 Quarter 1 Week 7-8: Mrs. Jennelyn M. Iñigo TLE Teacher
Cookery 10
Quarter 1
Week 7-8
Mrs. Jennelyn M. Iñigo
TLE Teacher
Factors Affecting Starch Paste Viscosity and Starch Gel
Strength:
a.Stress (Stirring) – granules in gelatinized cornstarch
dispersion break apart due to stirring.
b.Kind and Amount of Starch – kind of starch will influence
paste viscosity and gel strength.
• With “native starches” the greater the amount of
amylopectin the more viscous the starch paste, whereas,
the greater the amount of amylose the firmer the gel
(greater gel strength).
c. Heating rate – The faster starch-water dispersion is
heated, the thicker it will be at the identical endpoint
temperature.
d. Endpoint Temperature –
Each type of starch has a specific endpoint
temperature at which it will undergo optimum
gelatinization.
Incompletely gelatinized starch will not attain
optimum starch paste viscosity or gel strength.
Over gelatinization, results in decreased starch paste
viscosity and gel strength because the swollen granule
fragmented with stirring and/or imploded due to the
extensive loss of amylase from the granule.
e. Cooling and storage conditions
If cooled too fast, the amylase will not have
time to form the vital micelles necessary for
the three-dimensional structure.
If cooled to slowly, the amylase fractions
will have a chance to align too much and
become too close together and the liquid
portion will not be trapped in the micelles. In
both instances there will be weeping and
syneresis.
Ingredients added (acid, enzyme, sugar, fat and emulsifiers)
Addition of acid or enzyme can also cause dextrinization.
Dextrin – a pale powder obtained from starch, used mainly as an adhesive.
In making kalamansi pudding or pie, if the juice is added early in the
gelatinization process, dextrinization of the starch will occur resulting in
decreased viscosity and gel strength.
Sugar will delay or inhibit gelatinization of starch.
Starch pudding with excess sugar will be less viscous or form less firm gel.
A cake may collapse as the structural contribution of starch is delayed or
inhibited.
Decreased starch paste viscosity and gel strength results because the sugar
competes for water won’t be available for gelatinization. The kind of sugar used
also affects viscosity.
Fat and surfactants, will serve to “waterproof” the starch granules so that
water will not penetrate as readily during the gelatinization process
3. Retrogradation when cooled, gelatinize amylase containing
starches set into a rigid gel.
4. Retroradation is defined as the reassociation of the linear
amylase chains by hydrogen bonding. The rate of staling is
dependent on the product formation, the baking process and the
storage conditions.
5. Syneresis is characterized by the expulsion of moisture from the
gel. This reaction occurs in all kinds of gels:
puddings
jellies
custards
gelatin
agar
6. Dextrinization. Dextrin – are partially hydrolyzed
starches that are prepared by dry roasting starch. In
home kitchens, dextrinization is achieved by toasting of
flour for polvoron, rice flour for kare-kare sauce and
bread slices for breakfast.
7. Hydrolysis Starches undergo hydrolysis during
cooking or processing and during storage of food. a.
Prolonged heating of starches with acid will promote
hydrolysis. This can happen when cooking an acidic
food, such as: Pineapple pie resulting in reduced
viscosity or fir mness of the pie filling
Functional Properties of Starches
Starch plays various roles in food, a typical
multitasker.
1.Thickeners in gravies, sauces and pudding.
2.Colloidal stabilizers
3.Moisture retainer
4.Gel forming agents
5.Binders
6.Package
7.Flavor carriers
Common Problems in Starch Cookery
1.Thinning of Gel. This problem is usually encountered when
using acid or acid ingredients such as lemon or vinegar.
2.Weak Gel. Weak gel results if there is too much liquid in
relation to the starch.
3.Skin Formation. Skin formation is due to loss of water from
the starch and protein molecules near the surface of the
mixture. To reduce this problem, cover container of the starch
gel with a waterproof cover.
4.Scorching. This can be avoided by temperature control and
constant stirring so the starch granules do not settle at the
bottom of the cooking pan.
5.Raw Starch Flavor. This is due to ungelatinized starch.
Preparation of Sauces and Gravy
A.White Sauce Characteristics of good quality white sauce
1.Well-seasoned
2. smooth
3. appropriate viscosity
D. Gravy
1.Preparation of gravy depends upon the type of drippings.
2.Drippings refer to the fat or liquid that accumulates after frying,
baking, roasting or steaming the meat.
Dried pasta need not to be refrigerated. It can be stored on the shelf in an airtight
container in a dry area that is not exposed to extreme temperature. Dried pasta can be
stored indefinitely and still be safe to eat but the USDA recommends storing dried pasta
for no more than two years to obtain the best quality. Some manufacturers will stamp
their packages with a "best if used by" date, which indicates that the flavor, color and
nutritional value may be affected if used beyond that date.
2. Cooked Pasta
Pour the noodles into a colander. Allow as much moisture as possible to drain.
Noodles left in standing water become overly soft and mushy.
Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the noodles are
evenly coated in the oil. Salad oil prevents the pasta from sticking together.
Place the pasta in a tight-sealed container. Store in the refrigerator for three to
five days.
Cooked pasta can be stored unsauced in an airtight container and refrigerated
for 4 or 5 days. The sauce should be refrigerated separate from the pasta and can
be stored for 6 or 7 days. This prevents the pasta from soaking up too much flavor
and oil from the sauce, which causes the taste of the pasta to be drowned out. If
the pasta is stored together with the sauce, it should be eaten within 1 or 2 days
to limit the amount of sauce that is absorbed. If cooked pasta is not going to be
used within the suggested time period, it should be frozen and then it can be
stored for approximately 3 months. Frozen cooked pasta should be thawed in the
refrigerator and not on the kitchen counter.
3. Fresh Pasta.
Fresh pasta should ideally be used on the same day as manufactured. This is not always
possible, but if it is used within the next two days it will give adequate results. After this it
tends to crack through excess drying. It must be stored, keep it well-covered in the fridge,
to minimize the risk of this happening. Frozen filled pastas will keep for up to three
months if held at -18oC or lower.
Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be used
within that time, it can be frozen and stored in the freezer for 2 to 3 months. Homemade
pasta can be stored in the refrigerator for 1 or 2 days or frozen for 2 to 3 months.
Homemade pasta can also be allowed to dry thoroughly and then placed in a plastic bag
or airtight container. The length of time it will take to dry will vary depending on the type
of pasta and its size, shape and thickness. If dried completely, the pasta can then be
stored in a cool dry place for a couple of months. If you are going to use the pasta on the
same day as it is made, you can allow it to dry on a clean towel for a couple of hours
before you cook it unless it is stuffed pasta. Stuffed pasta, such as ravioli, should be
cooked within half an hour, otherwise it will begin to discolor and become damp.
4. Frozen pasta does not have to be
thawed before it is cooked. Just place
the frozen pasta into boiling water
and reheat it. It will need to cook a
little longer than unfrozen pasta.